Biscuits & Gravy

(non-homemade) Biscuits & (homemade) Gravy

If you’re working outdoors on a cold morning, you’re gonna need some of these!
If you’re not, you still might need some of these…superquick to whip up, about 15 minutes.

Ingredients

Your favorite pre-made biscuits – I like Pillsbury Buttermilk (in the can, or frozen)
Ground breakfast sausage (we like Jimmy Dean “regular”) – I’ll use half a tube of sausage for 2-3 people and the whole tube for a crowd or to have lots of leftovers.
Butter – tbsp or two
Flour – about 1/4 c
Whole milk – I use about 1/2-3/4 c for a few people, about a cup to a cup and a half for more. You just want to use enough in your gravy to make it pourable without being too much and crossing over to “soupy”. You want it to be able to simmer and thicken a bit so it pours easily over your biscuits. Probly more of art than science – it might take a few times to perfect for the amount of people you typically serve, if you don’t typically make homemade gravies.
Salt to taste, and Pepper – I prefer coarse ground pepper for this recipe.

Instructions & Serving Suggestions

Go ahead and get your biscuits going, per the instructions on the can (if refrigerated) or bag (if frozen).
Saute your breakfast sausage til brown in a large deep skillet. Remove sausage when browned to a plate covered with a paper towel (to absorb extra grease).
Leave the remaining grease in the skillet (or you can wipe it out with a paper towel if you prefer – I leave it in there) and add a tbsp or so of butter. Saute on medium heat. When butter is melted and simmering, add flour and whisk around in the pan til the flour absorbs the butter and keep whisking for about another minute while it browns.
Add your milk in stages – I pour in a few glugs and whisk it around and let it simmer for a couple minutes so I can see how its thickening up, then I add more til it gets to the amount of gravy I need. This is definitely one of those moments when its better to go slower – you can always add more to get to the gravy amount you need.
Let the gravy simmer while occasionally whisking for a few minutes – 5 or 6. The breakfast sausage is somewhat salty and will flavor the gravy without adding additional salt if that’s your preference. I like mine seasoned up pretty good, so I’ll add a couple shakes of sea salt to it, then I am pretty heavy handed with the coarse ground pepper for this recipe. I like a good peppery gravy!
After the gravy has thickened to you preference, and has simmered on the stove for a bit to let all the flavors mingle, your biscuits will probably be ready to come out. Remove and set them on the counter to rest, covered by a kitchen towel to stay warm. Add breakfast sausage back into the gravy and serve the gravy over the biscuits.